CN103652014A - Tea fermentation method for increasing content of polysaccharides - Google Patents
Tea fermentation method for increasing content of polysaccharides Download PDFInfo
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Abstract
The invention relates to a tea fermentation method for increasing the content of polysaccharides. According to the tea fermentation method, a white ginseng strain is inoculated into tea leaves for carrying out solid-state deep fermentation so that bioactive health-care component polysaccharides with the effects of lowering the blood pressure, lowering the blood fat and the like are increased by 1-2 times when being compared with those before the fermentation, and the content is up to 15%, so that the aims of improving the tea quality and exploring the health-care effect of the tea leaves are realized. The tea fermentation method comprises the implementation steps: sufficiently and uniformly mixing the tea leaves and water in a weight ratio of 1:(1-1.8); sterilizing after the water content of the tea leaves is up to more than 80%; inoculating a tea leaf culture medium and the white ginseng strain according to an inoculation amount of 100:(5-15); culturing for 7-17 days under the condition of 22-30 DEG C; and after white ginseng mycelia are fully distributed on the culture medium, drying at 40-60 DEG C to obtain white ginseng strain fermented tea with the high polysaccharide content. According to the tea fermentation method for increasing the content of the polysaccharides, the process has low requirements on the tenderness of raw materials, is short in production period and is low in production cost; the fermented tea soup is orange red and bright; the butter and coarse tastes are obviously weakened and the mycelium flavor is obvious; the fermentation strain is clear and single and is safe and sanitary.
Description
Technical field:
The present invention relates to a kind of edible medicinal macro fungi increases the application of polyoses content by fermented tea, belong to biological technical field.
Technical background:
Tealeaves originates from China, be one of natural drug being the earliest mentioned in Ancient Literature in Chinese, China and Japan is among the people once to be had and often drank the experience that coarse tea is treated diabetes, its main active ingredient be exactly tea polysaccharide (Cai Hongen. tealeaves circular, 1979,11 (2): 58-59).Tea polysaccharide be after Tea Polyphenols, from tealeaves, extract, there is multiple biologically active, the tea natural active material of complicated components.The research of nearly decades is found; the outstanding effect of tea polysaccharide is hypoglycemic, reducing blood lipid; and preventing and treating diabetes, anticoagulation, preventing thrombosis formation; the aspects such as protection blood phase and enhancing human body non-specific immunity also have obvious effect; a kind of have application and natural products of DEVELOPMENT PROSPECT, can extensive use food, the field such as health care.In tealeaves, content is generally in 3%, the high-load of green tea is 6.35%, the high-load of Pu'er tea is 4%, (Gong Jiashun, Zhou Hongjie chief editor. yunnan puer tea chemistry, 2011: 180; 173), producing the high development of raw materials of polyoses content, to have the health-care efficacy tea products such as hypoglycemic, reducing blood lipid be an effective way that promotes tealeaves deep processing, especially promotes the exploitation of low and middle-grade tea.
White ginseng bacterium (Schizophyllum commune Fr) is a kind of food medicine dual-purpose macro fungi that grows in tree table skin, vitality is strong, can be grown on tealeaves, by tealeaves, supply with nutrition, grow white ginseng mycelia, the decomposition such as the fiber in tealeaves are produced to more polysaccharide material simultaneously, through the white ginseng of experimental study, really can be grown on tea, and can decompose the polysaccharide in tea delivery.
Summary of the invention:
The object of the invention is to propose a kind of tea leaf fermentation method that increases polyoses content, on tealeaves, the white ginseng of access bacterial classification carries out solid-state degree of depth fermentation, joins in vain the edible fungus fermented tea product of the high polyoses content of bacterium fermenting and producing by edible medicinal.The method increases the polysaccharide component in tea with biologically actie health effect, reaches and improves tea quality, opens up dark tea health-care efficacy.Utilize the fermented tea of this explained hereafter to have the double effects of tea and white ginseng bacterium concurrently, and polysaccharide component increase by 1～2 times before fermenting, apparently higher than the content of general tea.
The present invention is achieved through the following technical solutions: a kind of tea leaf fermentation method that increases polyoses content, take tealeaves as raw material, and add the wet solid medium of making of torrent, after sterilizing, in culture medium, the white ginseng of access bacterial classification carries out solid deep fermentation.Its step is as follows:
(1) join in vain bacterium (Schizophyllum commune Fr) and plant domestication: can edible medicinal join in vain the PDA culture medium that strain transfer makes in millet paste and tame, in domestication process, white ginseng bacterial classification is tamed gradually to high concentration by low concentration in the millet paste of volumetric concentration 1%-5%, and the white ginseng bacterial classification growing fine after domestication expands numerous cultivation.
(2) tealeaves culture medium is made: the ratio that is 1:1～1.8 in tealeaves and water weight ratio fully mixes tealeaves and moisture, reaches at least 80%, sterilizing 20～30min at 100～121 ℃ to tealeaves moisture content;
(3) inoculated and cultured: access the white ginseng bacterial classification that step (1) obtains after the sterilizing that step (2) obtains in tealeaves culture medium, inoculum concentration is 100:5～15 by weight, access bacterial classification after under 22 ℃～30 ℃ conditions, cultivate 7～17 days, until white ginseng mycelium, be covered with after culture medium, tealeaves is taken out in 40～60 ℃ of oven dry, can obtain the white ginseng bacterium fermented tea product of high polyoses content, wherein have hypoglycemic, the active health composition polysaccharide of reducing blood lipid increases by 1～2 times compared with raw material tea, polyoses content is up to 15%, and product has the double health functional component of white ginseng and tealeaves.
As further improvement project: add edible adjuvant in step (2) tealeaves culture medium manufacturing process, described edible adjuvant is glucose or sucrose, peptone, saccharomycete, it is 100:2～5, tealeaves and peptone weight ratio 100:0.2～0.5, tealeaves and saccharomycete weight ratio 100:0.2～0.5 with sugar weight ratio that additional proportion is pressed tealeaves, treat that tealeaves moisture content at least reaches 80%, can sterilizing obtain tealeaves culture medium.
Advantage of the present invention: the edible fungus fermented tea product of high polyoses content prepared by (1) this technique is compared with fermented teas such as Pu'er tea, black tea, fermented bacterium is clear and definite, white ginseng bacterium is a kind of rare mushroom bacterium that eats medicine dual-purpose, there is the neurasthenia of control, clear liver and improve vision, the effect such as stomach invigorating moistening lung, anticancer, beauty treatment, anti-inflammatory, it is the white ginseng bacterial classification of edible (medicine) use, tea product prepared by this technique is carried out acute toxicity testing checking through unming Medical College, result is safety food, product does not contain any food additives, safety and sanitation.(2) tealeaves is after the fermentation of white ginseng bacterium, polysaccharide obviously increases, can obtain the bacterium tea doubly than the high 1-2 of raw material Tea Polysaccharides content, its product not only has white ginseng bacterium and tealeaves double effects, and organoleptic quality is that millet paste is orange red bright, before pained, thick old taste ferments, obviously weakens, bacterium fragrance is obvious, fragrance is thoroughly refreshing, sliding mouthful of glycol, excellent quality.(3) technique white ginseng bacterial classification vitality used is strong, and easily separation and purification is also easily preserved to expand and numerously produced greatly; Technique is less demanding to the tender degree of raw material, and equipment needed thereby easily purchases, simple to operate, and (7-17 days) with short production cycle is easy to process, and production cost is lower and containing any food additives and anticorrisive agent.
The specific embodiment:
Embodiment mono-: join in vain the purple beautiful coarse tea leaf of bacterium fermentation
1, the bacterial classification that coarse tea leaf ferments suitable is made: join in vain on the PDA solid medium that strain transfer is 2% millet paste making in thick Lao Ye concentration and tame, then transfer and tame gradually on the PDA solid medium of thick Lao Ye millet paste concentration 5% making, the excellent species growing fine after domestication makes PDA solid medium with the millet paste of concentration 5% or liquid culture medium expands numerous cultivation.
2, the making of purple beautiful coarse tea leaf culture medium: the ratio that is 1:1.8 with water weight ratio according to tealeaves is mixed and carried out tidewater, generally needs to treat about 12 hours that tealeaves is moisture reaches more than 80%, gets final product sterilising medium, and sterilising conditions is 121 ℃ of autoclaving 20min.
3, inoculated and cultured: the white ginseng of the inoculum concentration access bacterial classification of culture medium and bacterial classification 100:10 is pressed in sterilizing after cooling, access bacterial classification after under 26 ℃ of conditions, cultivate about 10 days, until white ginseng mycelium, be covered with after culture medium, tealeaves is taken out in 50 ℃ of oven dry, can obtain the white ginseng bacterium fermented tea of high polyoses content.
Embodiment bis-: join in vain the purple beautiful coarse tea leaf of bacterium fermentation
1, join in vain bacterium (Schizophyllum commune Fr) and plant domestication: through PDA solid medium or the liquid culture medium that strain transfer makes in millet paste of can edible medicinal joining in vain of identifying, tame, strain domestication is transferred in taming gradually from low to high to 3% left and right high concentration millet paste culture medium from 1% left and right low concentration millet paste culture medium, and the excellent species growing fine after domestication is transferred and expanded numerous cultivation in 3% millet paste PDA solid medium or liquid culture medium.
2, the making of tealeaves culture medium: the ratio that is 1:1.2 with water weight ratio according to tealeaves is mixed and carried out tidewater, generally needs tidewater about 12 hours, treats that moisture the reaching more than 80% of tealeaves gets final product sterilising medium, and sterilising conditions is generally 110 ℃ of sterilizing 20～30min.
3, inoculated and cultured: sterilizing is pressed after cooling tealeaves culture medium and accessed white ginseng bacterial classification with the inoculum concentration of white ginseng bacterial classification 100:6, access bacterial classification after under 26～28 ℃ of conditions, cultivate 7～10 days, until white ginseng mycelium, be covered with after culture medium, tealeaves is taken out in 40～50 ℃ of oven dry, can obtain the white ginseng bacterium fermented tea of high polyoses content.
Embodiment tri-: join in vain the purple beautiful coarse tea leaf of bacterium fermentation
1, the bacterial classification that coarse tea leaf ferments suitable is made: join in vain on the PDA solid medium that strain transfer is 2% millet paste making in thick Lao Ye concentration and tame, then transfer and tame gradually on the PDA solid medium of thick Lao Ye millet paste concentration 5% making, the excellent species growing fine after domestication makes PDA solid medium with the millet paste of concentration 5% or liquid culture medium expands numerous cultivation.
2, the making of purple beautiful coarse tea leaf culture medium: the ratio that is 1:1.5 with water weight ratio according to tealeaves is mixed and carried out tidewater, generally needs to treat about 12 hours that tealeaves is moisture reaches more than 80%, gets final product sterilising medium, and sterilising conditions is 110 ℃ of autoclaving 20min.
3, inoculated and cultured: the white ginseng of the inoculum concentration access bacterial classification of culture medium and bacterial classification 100:8 is pressed in sterilizing after cooling, access bacterial classification after under 25 ℃ of conditions, cultivate 8-12 days, until white ginseng mycelium, be covered with after culture medium, tealeaves is taken out in 45-50 ℃ of oven dry, can obtain the white ginseng bacterium fermented tea of high polyoses content.
Tealeaves is after white ginseng bacterium fermentation, and health active composition polyoses content increases by 1～2 times than inoculation is front, and millet paste bitter taste obviously weakens, fresh taste, refrigerant glycol, soup is yellow or red bright, excellent quality, its product safety health has white ginseng bacterium and tealeaves double effects.
Above embodiment is culture medium raw material with the thick Lao Ye of purple beautiful tea, 3 individual plant fructification naturalized strains of the white ginseng of access bacterium carry out after solid state fermentation, fermented tea product polysaccharide average content is 14.2% left and right, compared with material content 5.8%, increases by 1.5 times of left and right, refers to table 1, the thick Lao Ye of purple beautiful tea is after fermentation, soup look changes into orange redly by yellowish green, and coarse taste disappears, and bacterium taste is obvious, fragrance is refreshing thoroughly, flavour sliding mouthful of the mellow coordination that becomes.
Table 1: the thick Lao Ye of purple beautiful tea connects white ginseng bacterium fermented tea chemical composition
。
Embodiment tetra-to embodiment six: join in vain bacterium fermentation coarse tea leaf
1, coarse tea leaf ferments suitable bacterial classification is made: can edible medicinal joining in vain strain transfer is to tame on the PDA solid medium made of 2% millet paste in thick Lao Ye concentration, then transfer and tame step by step on the PDA solid medium of thick Lao Ye millet paste concentration 5% making, the excellent species growing fine after domestication expands numerous cultivation with millet paste PDA solid medium or the millet paste liquid culture medium of concentration 5%.
2, the making of purple beautiful coarse tea leaf culture medium: the ratio that is 1:1.8 with water weight ratio according to tealeaves is mixed and carried out tidewater, tidewater adds edible adjuvant (in Table 2) while carrying out, edible adjuvant additional proportion by dry tea with sugar weight than 100:3, dry tea and peptone weight ratio 100:0.2, dry tea and saccharomycete weight ratio 100:0.2, tidewater generally needs about 12 hours, treat that moisture the reaching more than 80% of tealeaves gets final product sterilising medium, sterilising conditions is generally 121 ℃ of autoclaving 20min.
3, inoculated and cultured: the white ginseng of the inoculum concentration access bacterial classification of culture medium and bacterial classification 100:10 is pressed in sterilizing after cooling, access bacterial classification after under 26 ℃ of conditions, cultivate about 10 days, until white ginseng mycelium, be covered with after culture medium, tealeaves is taken out in 50 ℃ of oven dry, can obtain the white ginseng bacterium fermented tea of high polyoses content.
The thick Lao Ye of embodiment tetra-～embodiment purple beautiful tea of six use is culture medium raw material, 3 individual plant fructification naturalized strains of the white ginseng of access bacterium carry out solid state fermentation, and add edible adjuvant (in Table 2), access respectively after embodiment tetra-, embodiment five, embodiment six, fermented tea product polysaccharide average content increases by 1.5 times of left and right compared with material content 5.8%; The thick Lao Ye of purple beautiful tea is after fermentation, and soup look changes into orange redly by yellowish green, and coarse taste disappears, and bacterium taste is obvious, and fragrance is thoroughly refreshing, flavour sliding mouthful of the sweet and pure coordination that becomes.
Table 2: the thick Lao Ye of purple beautiful tea connects white ginseng bacterium fermented tea chemical composition
。
Claims (3)
1. a tea leaf fermentation method that increases polyoses content, is characterized in that, step is as follows:
(1) joining in vain strain domestication expands numerous: can edible medicinal join in vain the PDA culture medium that strain transfer makes in millet paste and tame, in domestication process, white ginseng bacterial classification is tamed gradually to high concentration by low concentration in the millet paste of volumetric concentration 1%-5%, and the white ginseng bacterial classification growing fine after domestication expands numerous cultivation;
(2) tealeaves culture medium is made: the ratio that is 1:1 ~ 1.8 in tealeaves and water weight ratio fully mixes tealeaves and moisture, reaches at least 80%, sterilizing 20 ~ 30 min at 100 ~ 121 ℃ to tealeaves moisture content;
(3) inoculated and cultured: access the white ginseng bacterial classification that step (1) obtains after the sterilizing that step (2) obtains in tealeaves culture medium, inoculum concentration is 100:5 ~ 15 by weight, after access bacterial classification, under 22 ℃ ~ 30 ℃ conditions, cultivate 7 ~ 17 days, until white ginseng mycelium, be covered with after tealeaves culture medium, tealeaves is taken out in 40 ~ 60 ℃ of oven dry, obtain the white ginseng bacterium fermented tea product of high polyoses content, wherein there is active health composition polysaccharide hypoglycemic, reducing blood lipid and increase by 1 ~ 2 times compared with raw material tea, polyoses content is up to 15%, and product has the double health functional component of white ginseng and tealeaves.
2. a kind of tea leaf fermentation method that increases polyoses content according to claim 1, it is characterized in that, step (2) tealeaves culture medium adds edible adjuvant in making, described edible adjuvant is glucose, peptone, saccharomycete, additional proportion is pressed tealeaves and glucose weight ratio 100:2 ~ 5, tealeaves and peptone weight ratio 100:0.2 ~ 0.5, tealeaves and saccharomycete weight ratio 100:0.2 ~ 0.5, treat that tealeaves moisture content at least reaches 80%, at 100 ~ 121 ℃, sterilizing 20 ~ 30 min obtain tealeaves culture medium.
3. a kind of tea leaf fermentation method that increases polyoses content according to claim 2, is characterized in that, the glucose in edible adjuvant replaces with sucrose.
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| CN110066761A (en) * | 2019-04-09 | 2019-07-30 | 华中农业大学 | Domestication and culture method of the Chinese mugwort endogenetic fungus HCH285 in tea matrix |
| CN110463803A (en) * | 2019-09-20 | 2019-11-19 | 四川大学 | De- bitter olive growing leaves functionality fermented tea of one kind and preparation method thereof |
| CN111109405A (en) * | 2020-03-10 | 2020-05-08 | 云南贡润祥茶产业开发有限公司 | Combined fermentation process of edible fungus polysaccharide Pu' er tea |
| CN111543250A (en) * | 2020-06-12 | 2020-08-18 | 云南省农业科学院茶叶研究所 | Method for cultivating white ginseng fungus by using crude and old tea leaves |
| CN111820303A (en) * | 2020-07-28 | 2020-10-27 | 陇南隆康农业科技有限公司 | Method for preparing acanthopanax tea |
| CN113331285A (en) * | 2021-06-04 | 2021-09-03 | 云南省农业科学院茶叶研究所 | Method for scenting Pu' er tea ripe tea by tea tree flower |
| CN115281258A (en) * | 2021-12-02 | 2022-11-04 | 广西民族大学 | Preparation method of cinerea fermented tea |
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| CN115282217B (en) * | 2021-12-02 | 2023-09-26 | 广西民族大学 | Hypolipidemic and liver-protecting function of cinerea fermented tea |
| CN115281258B (en) * | 2021-12-02 | 2023-09-26 | 广西民族大学 | Preparation method of incense ash fungus fermented tea |
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